Mushroom Alfredo
- 2 cups half-and-half
- 14 cup cooking sherry
- 6 tablespoons butter
- 12 large onion, peeled
- 1 tablespoon flour
- 1 cup parmesan-romano cheese mix
- 18 teaspoon nutmeg, freshly grated
- 14 teaspoon black pepper
- 1 pinch salt
- 1 (16 ounce) carton sliced mushrooms
- 4 garlic cloves, peeled
- Melt the butter over medium heat in a large skillet.
- While the butter is melting, place the onion and garlic into a food processor (I use a mini chopper) and process until finely minced.
- Add to the pan, along with the mushrooms.
- Saute until onion is clear and mushrooms are starting to get soft, then sprinkle the flour over the mixture.
- Stir into a paste and cook for 1-2 minutes.
- Slowly add the cream, stirring after each addition until smooth.
- Stir in the sherry, salt, pepper and nutmeg.
- Gradually fold in the cheese and stir until it is melted and incorporated into the sauce.
- Serve immediately over hot pasta.
cooking sherry, butter, onion, flour, parmesanromano cheese mix, nutmeg, black pepper, salt, mushrooms, garlic
Taken from www.food.com/recipe/mushroom-alfredo-430707 (may not work)